Step 1: Soak Rice for Matar Pulao

Wash 1 cup basmati rice thoroughly and soak in enough water for 30 minutes.

Step 2: Prepare Ginger-Garlic-Chilli Paste

Grind 2 green chillies, 1-inch ginger, and 4 garlic cloves to a coarse paste using a mixer.

Step 3: Cook Whole Spices and Onions

Heat 1.5 tbsp ghee and 2 tsp oil in a pressure cooker. Add bay leaf, cinnamon, clove, cardamom, and 1/4 tsp cumin seeds. Add 2 large onions (thinly sliced) and 2 slit green chillies. Sauté until onions turn transparent, about 4-5 minutes.

Step 4: Add Paste and Peas

Add the ground ginger-garlic-chilli paste and sauté for 1 minute. Add 200g fresh peas and 1 tsp salt. Cook peas for 5 minutes.

Step 5: Add Rice and Coconut Milk

Add soaked rice, gently mix, and cook for 2 minutes. Pour in 1 1/4 cups diluted coconut milk. Add a few mint leaves (optional).

Step 6: Pressure Cook Pulao

Once steam appears, place the weight and cook for 1 whistle on medium flame. Let pressure release naturally. Fluff rice gently.

Step 7: Marinate Paneer

Cut 400g paneer into medium cubes. Toss with 1/4 tsp turmeric, 1 tsp red chilli powder, 1/4 tsp pepper, and 1/2 tsp salt. Set aside for 10 minutes.

Step 8: Prepare Gravy Base

Heat 2 tbsp oil and 1 tbsp ghee in a wide kadai. Add cinnamon, green and black cardamom, cloves, star anise, 1 tsp shahi jeera, and bay leaf. Add 2 large onions (finely chopped) and sauté until golden brown, about 7-8 minutes.

Step 9: Add Aromatics and Spices

Add 1 tsp garlic paste and 1 tsp ginger paste. Add 1/4 tsp turmeric, 2 tsp Kashmiri red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, 2 tsp besan, and 1 tsp salt. Cook on low flame for 1 minute.

Step 10: Cook Tomato Puree

Add puree of 6 large tomatoes. Cook until raw smell disappears, mixture thickens, and oil separates, about 10-12 minutes.

Step 11: Finish Gravy

Add 1 tbsp whisked curd and 1 tsp garam masala. Mix well. Add 1 tsp sugar to balance flavors. Add 1 cup water (or more for desired consistency). Simmer for 5 minutes.

Step 12: Fry Paneer

Heat ghee in a pan. Fry marinated paneer cubes until lightly golden on all sides. Set aside.

Step 13: Assemble Paneer Curry

Add kasuri methi, green chillies, ginger juliennes, and chopped coriander to the gravy. Add fried paneer cubes. Mix gently and simmer on low for 2-3 minutes. Serve hot.

Step 14: Prepare Veg Chilli Fritter Mixture

In a bowl, combine 1 cup grated cabbage, 2 grated carrots, 10 finely chopped beans, 1 finely chopped onion, 1 tsp salt, and 1/2 tsp pepper. Mix well.

Step 15: Add Flours and Shape Fritters

Add 3/4 cup maida and 1/4 cup corn flour. Mix to form a thick dough. Shape into small oval fritters.

Step 16: Deep Fry Fritters

Heat oil in a kadai for deep frying. Fry fritters on medium flame until golden brown, about 5-6 minutes per batch. Drain and set aside.

Step 17: Prepare Veg Chilli Sauce

Heat 3 tsp oil in a pan. Add 2 cloves chopped garlic and 1-inch chopped ginger. Add 1 onion and 1 capsicum (both cut into wedges). Sauté for 2-3 minutes.

Step 18: Add Spices and Sauces

Add 1 tbsp red chilli powder, 1/2 tsp salt, and 1/2 tsp pepper. Mix on low flame. Add 1/2 cup water. Add 1 tsp soy sauce, 1.5 tbsp chilli sauce, and 1.5 tbsp tomato ketchup. Simmer for 1 minute.

Step 19: Thicken Sauce and Toss Fritters

Mix 1 tsp corn flour with 1 tbsp water to make a slurry. Add to sauce and stir until thickened. Add spring onion whites, greens, and slit green chillies. Add fried fritters and toss on high flame for 1 minute until coated. Garnish with spring onion greens and serve immediately.

Step 20: Prepare Vegetable Paratha Filling

Heat 2 tsp oil in a pan. Add chopped garlic and 1 large chopped onion. Sauté for 2-3 minutes. Add finely chopped beans, 1 medium carrot, and 1 cup cabbage. Add 1/2 tsp ginger garlic paste (optional). Add 2 boiled, mashed potatoes. Add salt, 1/2 tsp turmeric, 1 tsp coriander powder, 1.5 tsp red chilli powder, and 1 tsp garam masala. Mix and mash well. Add kasuri methi and chopped coriander. Cool mixture completely.

Step 21: Make Paratha Dough

Add 2 cups atta to cooled vegetable mixture. Gradually add water and knead for 5 minutes to form a soft dough. Rub a little oil over dough, cover, and rest for 10-15 minutes.

Step 22: Roll and Cook Parathas

Divide dough into equal balls. Roll each into a medium-thick disc. Heat tawa and cook paratha on both sides, applying ghee until brown spots appear. Repeat for all parathas.

Step 23: Prepare Boondi Raita

Mix boondi into 1 cup whisked curd. Serve chilled alongside parathas.

• Soak basmati rice for at least 30 minutes for fluffier pulao.

• Fry paneer in ghee for enhanced flavor.

• Serve veg chilli immediately after tossing to keep fritters crisp.

• Use water instead of coconut milk in pulao for a lighter version.

• Replace paneer with tofu for a vegan option.